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Harissa

North African red pepper and chilli paste with cumin, coriander, garlic and lemon

 

Jamaican Jerk

a hot and spicy Jamaican dry or wet rub

 

Cerviche

fresh fish cured in citrus juices

 

Sake

Japanese rice wine

 

Galangal

a rhizome also called Siamese ginger

 

Gazpacho

soup made from raw vegetables served cold

 

Tataki

seared briefly then marinated and sliced thinly

 

Ponzu

citrus soy sauce

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Larb

traditional Loa meat salad with mint, chili and red onion

 

Garam masala

blend of ground spices commonly used in North Indian cuisine

 

Risoni

short cut pasta shaped like a grain of rice

 

Carpaccio

dish of raw meat or fish thinly sliced or pounded

 

Dashi

class of soup and cooking stock used in Japanese cuisines

 

Gravlax

Nordic dish consisting of raw salmon cured in salt, sugar and thinly sliced

 

Romesco

nut and red pepper based sauce originated from Spain

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